My name is Catrin Neumayer, I'm 30 years old and I'm from Lungau in Salzburg — but I'm better known as cookingCatrin.

I work as a food blogger, food stylist and editor for magazines and online publications, national and international companies, and of course I'm also editor-in-chief of this, my own culinary blogazine.

Ingredients

Serves 4

• 6 eggs

• 220 g flour

• 2 sachets vanilla sugar (8 g)

• 1 sachet baking powder (15 g)

• 250 ml milk

• A good splash of mineral water

• 4 caps of rum

• Butter (for the pan)

• Wiener Zucker icing sugar (to garnish)

• 200 g blueberries

• 150 g raspberries

Preparation

Whisk the eggs together with the flour, milk, baking powder and vanilla sugar. Stir in a splash of mineral water and the rum. In a large pan, heat the butter, then pour in the mixture. Add one-third of the berries, then cook on a medium heat, stirring gently. Leave to rise and tear into pieces using a spatula.

You could also use other fruits or seasonal berries such as redcurrants if you prefer.

The local gastronomy

I'm a passionate amateur chef, so cooking and baking are a kind of "kitchen yoga" for me. I want to take you, my readers, on a culinary journey, discovering local and international flavors. In particular, Austrian cuisine with its different regional variations and countless traditional recipes needs to be passed on to future generations. I love creating modern versions of time-honored recipes and bridging the gap between the traditional and the modern!